Cooling Cups and Dainty Drinks by William Terrington (1869, p.174) — Terrington 1869
| 1 whole | lemon juice — Strained. | acid |
| 1 bottle | red Rhenish wine | base |
| 1 thin slice | Cucumber — Optional if a cool taste is desired. | garnish |
| 1 liqueur-glass | Kirschwasser or cherry brandy — Kirschwasser or cherry-brandy | modifier |
| cinnamon — A little, bruised. | other | |
| 6 whole | Coriander seed — coriander seeds | other |
| 1 large lump | ice | other |
| 0.5 lemon | oleo-saccharum — half rind rubbed on sugar | sweetener |
| sugar — loaf sugar | sweetener |
- Steep the bruised coriander seeds and a little cinnamon in the chosen liqueur until well flavoured.
- Mix with the red Rhenish wine, strained lemon juice, lemon oleo-saccharum, and sugar to taste, then strain.
- Pour into a jug containing a large lump of ice and add a thin slice of cucumber if desired.
Garnish: Optional thin slice of cucumber.
Ice: Large lump of ice
This is a strong witness to the spice-and-kirsch branch of Germanic wine-cup service.
The spice is extracted into the liqueur first so the final cup can be strained clear.